Magnus Nilsson Uses Traditional Methods to Update Nordic Cuisine

To get to chef Magnus Nilsson's remote 16-seat restaurant Faviken, diners have to travel 200 miles south of the Arctic Circle in Sweden. The 18th century barn housing Faviken lies in foraging country, where Nilsson uses traditional methods for preserving foods and serves up dishes like reindeer lichen and scallops cooked over burning juniper branches. We'll talk to Nilsson about what it's like to run a restaurant considered one of the best in the world, discuss his new cookbook on Nordic cuisine and find out what it was like being featured in PBS' "The Mind of a Chef."

Guests:

Magnus Nilsson, chef at Faviken in Sweden; author of "The Nordic Cookbook"; featured in the PBS series "The Mind of a Chef" and the Netflix documentary series "Chef's Table"